 Mix the cream cheese with plenty of dill, salt and pepper. Taste for seasoning. Arrange cucumber slices on a platter and place a teaspoon of cream cheese mixture on a cucumber slice. Decorate with edible flowers. Serve straight away or prepare couple of hours ahead.

 In a large casserole dish heat the oil, add the onions, garlic and ginger and cook over a low heat until soft and transparent. Add the ground coriander and cook for 1 minute. Add the carrots, stir well and cook for another minute. Cover with vegetable stock, bring to the boil and simmer for 15-20 minutes or until the carrots are soft. Remove from the heat and when slightly cooled liquidise in a blender or food processor together with fresh coriander until smooth.  Alternatively leave few chunks of the carrots aside, then liquidise and add the chunks to a smooth soup for soup of different textures.  To serve, sprinkle with chopped coriander or stir in a bit of double or single cream.

 In a large casserole dish heat 1 tbs of oil, add onions, grated carrots and parsnips and brown lightly. When ready set aside. In the same casserole soften gently grated beetroot and tomato puree for about 5 minutes. Set aside. Heat more oil in a casserole dish and brown the diced meat in batches. Add beef stock, bay leaves, whole lemon, salt and pepper and cook for about 30 minutes or till the meat is softened. Add shredded cabbage to meat and cook for another 30 minutes. Add beetroot mixture and carrot mixture and finish cooking for another 20 minutes. Season the soup with a dash of vinegar, chopped dill, salt and pepper. To serve, pour the soup into a bowl and spoon a tablespoon of sour cream in the middle of the bowl, garnish with more chopped dill.

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 In a large saucepan, soften the onions, add the garlic and cook for a minute. Add the artichokes, stock and cook until soft. Blend the soup to a puree; add some extra water or stock for required consistency.  Season with salt and freshly ground black pepper.

 In a large saucepan heat the oil, add the leeks and cook till soft but not browned. Add the celeriac, potato and cook for a minute. Cover with the stock, season and leave to simmer for 20 minutes or till soft. Remove from the heat and when slightly cooled liquidise in a blender or food processor together with fresh parsley until smooth.  To serve, sprinkle a pinch of saffron on a hot soup.

 In a large saucepan, bring to the boil the stock and lentils. Cook for 20 minutes or until lentils are getting softer but not completely cooked. Add the potatoes and cook for another 10 minutes. Add the chard stalks and cook everything till soft. Stir in the swiss chard leaves and crushed garlic and cook for couple of minutes. Season well with nutmeg, salt and freshly ground black pepper.

 In a large saucepan, soften the onions, add the garlic and ginger and cook for a minute. Add the spices and fry gently for another minute. Throw in the parsnips and coat them in spices. Pour over the vegetable stock, season and cook till parsnips are soft.  Leave the soup to cool slightly and blend with hand blender or food processor to a puree; add some extra water or stock for preferred consistency.  Season with salt and freshly ground black pepper. To serve, sprinkle with roughly chopped coriander

 Preheat the oven to 200C. Quarter the squash or a pumpkin and roast for 30-40 minutes or until soft. Leave to cool. In a large saucepan, soften the onion for about 10 minutes, add the garlic and cook for a minute. Add the lentils, bay leaf and carrot, cover with the stock and cook for 15 minutes or till lentils and carrots are soft.  In a meantime peel the squash, discard the seeds and chop in small chunks. Add the squash to the soup mixture and liquidise in a food processor or hand blander, add more liquid if needed. Season with salt and freshly ground black pepper.

• Bring a medium pan of water to the boil and boil the broad beans for about 5 minutes (depending on their size), lift them out with a slotted spoon and put into a bowl of cold water – when they are cold, drain again.• Bring the water back to the boil, add the soy beans and cook for 3-4 minutes until nearly tender. Add the peas, bring back to the boil and cook for another 2 minutes (again, timings depend on the size of the peas and beans). Drain and put into a bowl of cold water, when cold drain again. • Remove the broad beans from their grey ‘skins’ and mix with the other beans and peas.• Add the olive oil, lemon juice and mint and parsley, season with salt and pepper and serve immediately.

HOW TO PREPARE Mix together the chicken, garlic, spring onions, ginger, oyster sauce and oil. Peel off a wonton wrapper and lightly brush round the outside with cold water. Place 1 tsp of mixture in the centre and scrunch up into a pouch, squeezing to seal. Do not overfill. Repeat until you use up all the mixture. (these can be chilled for up to 1 hour on a tray lined with baking parchment.) For the sauce, put all of the ingredients together to make a smooth puree. Cook the sauce over a low heat in a sauce pan for 5 minutes. It should start to caramelise. Season and set aside.  To steam, bring a large pan of water to the boil. Line a bamboo or metal steaming basket with lettuce leaves or baking parchment to fit. Arrange the pouches in the basket (without them touching). Cover and steam for 5 minutes. Remove to a platter and serve sprinkled with spring onions or sesame seeds.

HOW TO PREPARE Preheat the oven to 180ºc/gas mark 4 Thinly slice the ciabatta into 25 slices (each should be about ¾cm thick Brush each side with olive oil and place on a baking sheet, bake until light golden (about 10-15 minutes), turn over and repeat Remove and allow to cool on a wire rack Grate the beetroot coarsely onto some paper towel and squeeze to remove excess juice Place in a bowl with the balsamic vinegar and basil and season with salt and pepper When ready to serve, top each bruschetta with a teaspoonful of beetroot and a small chunk of goats cheese, return to the oven to warm through (5 mins) Top each bruschetta with a small leaf of rocket and serve immediately

HOW TO PREPARE Sift the flours into a bowl, add any bran left in the sieve, add the salt, yeast and sugar. Make a well in the centre and add the whole egg. Add the melted butter and mix in the milk gradually, stirring to ensure there are no lumps. Cover the bowl with clingfilm and leave in a warm place for one hour. Just before cooking, whisk the egg white to medium peak, fold into the mixture. Heat a heavy based frying pan or flat griddle, grease lightly with oil and when hot drop small spoonfuls of the mixture into the pan so that the blinis are approximately 4-5cm in diameter. When bubbles appear on the surface of the blinis, turn over and cook the other side to a light brown (these can be made in advance and reheated gently either in a low oven covered with foil or in the microwave) They freeze well. Top each blinis with a spoonful of crème fraiche or soured cream and about a teaspoon of trout. Sprinkle with lemon juice and grind black pepper over the top..

 Slice the chicken breasts into 8 pieces and thread them onto bamboo skewers, chill Preheat the oven to 200c/400f/gm6 Mix together the ingredients for the devilling mixture Cook the chicken skewers for 10 minutes Pour over the devilling mixture and cook for a further 5 minutes Combine the dipping sauce ingredients Serve the skewers with the dipping sauce in a ramekin

 Peel and devein the prawns, reserve the shells and heads. Put into a pan of salted water or stock and bring the stock to the boil. Bruise the lemon grass stalks and add them to the stock with half the lime leaves. Turn the heat down to its lowest and cook the stock for 15 minutes, strain into a clean saucepan and press the shells to extract as much juice as possible.  Return the stock to the heat, bring up to the boil, season with fish sauce and add the rest of the lime leaves. Add the prawns, mushrooms and cook gently until prawns have just changed colour. Bruise the chillies and in a large serving bowl, mix together the lime juice, extra fish sauce, bruised chillies and coriander. Ladle in the soup and check the seasoning – it should be salty, sour, spicy and hot.

 Cook the potatoes in their skins in salted water till tender. Peel them whilst warm and cut into 5-6mm thick slices. Heat the olive oil in a large 26-28 cm non-stick frying pan over a medium heat, add the onion and fry for 7 minutes, stirring regularly until they are soft and sweet but not browned. Add the potatoes to the pan and mix together with the onions. The best result will be achieved if you arrange even layers of the potatoes over the base of the pan. Beat the eggs in a bowl, season with teaspoon of salt and pepper and whisk together slightly to aerate them. Pour them over the potatoes and lift the pan to move the loose eggs to run underneath the potatoes. This will take about 6-7 minutes. When the mixture is almost set put the plate on top of the frying pan and turn the tortilla over to the plate. If the mixture appears a bit dry, brush the pan with a bit more oil. Cover the omelette with the pan and quickly turn them over so the omelette is back in the pan, cooked side up. Cook the omelette for further 2-3 minutes to cook almost through. Serve hot or at room temperature.

 Sift the flour and salt into a large bowl and make a well in the centre. Put the egg into the well with a little milk. Mix the egg and milk together with a balloon whisk and gradually draw in the flour to the centre as you mix. Add more milk as you mix, gradually so that you do not get any lumps, until you have added all the milk. Squeeze all the water from spinach and add to pancake mixture. Add garlic, marjoram, nutmeg, salt and pepper and stir well. Set aside for 10 minutes.  Heat a frying pan until very hot, brush with a little oil. When the oil is hot pour a small amount of the mixture into the pan and swirl around to coat the base. Cook for few minutes until golden brown, turn over and cook until golden brown on the other side. Repeat until you have used all the mixture, stirring the batter occasionally and adding more oil into the pan as needed.

 Sift the flour and salt into a large bowl and make a well in the centre. Put the egg into the well with a little milk. Mix the egg and milk together with a balloon whisk and gradually draw in the flour to the centre as you mix. Add more milk as you mix, gradually so that you do not get any lumps, until you have added all the milk.  Add wild garlic, marjoram, salt and pepper and stir well. Set aside for 10 minutes.  Heat a frying pan until very hot, brush with a little oil. When the oil is hot pour a small amount of the mixture into the pan and swirl around to coat the base. Cook for few minutes until golden brown, turn over and cook until golden brown on the other side. Repeat until you have used all the mixture, stirring the batter occasionally and adding more oil into the pan as needed.

HOW TO PREPARE Put the water in a large flameproof casserole and add all of the vegetables, spices, vinegar, walnuts and tarragon. Cook for 20-30 minutes or until all vegetables are soft. Using a food processor liquidise the vegetable mixture until smooth. Leave to cool. Once the mixture is cooled, add the diced venison and leave to marinate in the fridge for up to 6 days. Preheat the oven to 180C and cook the casserole for 2 hours or until the meat is tender. When the meat is ready, take it out using a slotted spoon and add double cream to the sauce.  Return the meat back, reheat and serve with mashed potatoes or dumplings Trim any fat and sinews from the meat. Roughly chop the garlic and mix with the meats in a mixing bowl with the thyme, brandy, oil and pepper. Cover and marinate in the fridge for 1-24 hours. Preheat the oven to 180ºc/gas mark 4. Drain the meat from the marinade (discard the marinade) and cut into chunks of about 1½ cm. Grease the loaf or terrine tin well and arrange the strips of bacon on the base and sides of the tin with enough overhanging to fold over the top.  Mix the sausagemeat with the cream and chopped herbs in a large bowl and season with plenty of salt and pepper. Mix the marinated meats into the sausagemeat and spoon the mixture into the terrine pressing it down well and mounding the top. Lay the overhanging strips of bacon over the top of the mound of mixture neatly. Half fill a roasting tin that is larger than the terrine with water and bring to the boil. Cover the top of the terrine with a double layer of foil and secure the edges well. Place the terrine in the roasting tin and cook in the preheated oven for one hour until the meat in the centre is very hot (test with a skewer or small knife). Remove from the oven and leave to cool then refrigerate.  To serve, dip the terrine briefly in hot water to loosen it and turn out onto a board. Serve in slices with a fruit chutney or pickle. The terrine will taste best if left to come up to room temperature for a short while.

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